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PICKLES
Dec 7, 2015 22:58:52 GMT -5
Post by deadeye on Dec 7, 2015 22:58:52 GMT -5
first off I have a friend in Denver,co that cans pickles once a year & bar none the best I have ever had & many agree. some spicy some w/garlic,etc... & just out of this world.
but I have not had a chance to meet up with him in 3 years...so here is a easy way to spice some up with store bought with a dash of spices added in. of course you can use your imagination & tailor to your liking.
this November I had a bud fly in from ft. Collins,co so decided to spike up the store bought's just a bit & they came out great.
so I picked up a couple of jars of spears & put in some fresh jalapeno slices along with a few tips of a 'ghost" pepper....turning upside down every day or two while refrigerated to mix it * blend in some slight heat.
came out great with approx. 5-7days....they were a hit here during what we call deer day week.
thought I would pass this on ! |
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PICKLES
Dec 7, 2015 23:09:00 GMT -5
Post by Kyle on Dec 7, 2015 23:09:00 GMT -5
I think you have aunt Bee beat for sure! Sounds like that would be good.
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PICKLES
Dec 7, 2015 23:19:07 GMT -5
Post by deadeye on Dec 7, 2015 23:19:07 GMT -5
I think you have aunt Bee beat for sure! Sounds like that would be good. kyle- I see I have your attention! lol....look forward to the dutch pot biscuits this next shoot! |
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PICKLES
Dec 7, 2015 23:32:44 GMT -5
Post by Kyle on Dec 7, 2015 23:32:44 GMT -5
Shooting guns and good food.... I'm in! Bring some pickles.
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PICKLES
Dec 8, 2015 10:40:21 GMT -5
Post by GMB54-120 on Dec 8, 2015 10:40:21 GMT -5
I make pickles a couple times every year and sauerkraut/kimchi several times a year. I prefer homemade because i can reduce the salt a lot vs store bought. Caldwells lacto starter culture helps if you are in a hurry. Each packet ferments over 4lbs of veggies and a little leftover brine can be used for another starter. These are my salt free pickles for my dad. They wont keep as long.  My regular and ruby kraut  My specialty...KIMCHI!!!  If you like fermenting or pickling, try peppers. You can make some excellent hot sauce in about a week with minimal ingredients. Mostly fresno peppers and salt for the base mash. Garlic, onion and some really hot peppers to add some kick. I use a few habaneros and about a dozen dragon chilis to kick up the heat per 2lbs of fresno. Lacto fermenting peppers only needs a tiny bit of vinegar at the end. |
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PICKLES
Dec 10, 2015 21:42:42 GMT -5
Post by 12ptdroptine on Dec 10, 2015 21:42:42 GMT -5
Been making those hot pickles for a couple years... Jalapeños add nice flavor and heat...I add habanero to get them even hotter for some. I also ad some minced garlic from time to time. And the Mt Olive is a crunchier pickle than vlassic
drop
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PICKLES
Apr 5, 2016 21:03:42 GMT -5
Post by deadeye on Apr 5, 2016 21:03:42 GMT -5
Shooting guns and good food.... I'm in! Bring some pickles. update for ky spring 2016 shoot-the pickles are now marinating in jalapeno's & bits of ghost peppers///// if I can only keep my paws out of the jar till then !
sure would like to see some of gmb54-120's & 12pointdrops there!
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PICKLES
Apr 6, 2016 14:54:28 GMT -5
via mobile
Post by 12ptdroptine on Apr 6, 2016 14:54:28 GMT -5
Ok.....I will run by and fet the goodies to get them going..only store bought jalepenos though this time of year. I hade seeds.started.of Ghost.....Trinidad Scorpions....and Carolina Reaper's started. If all goes well they will be ready for a batch in August
Drop
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PICKLES
Apr 6, 2016 14:55:54 GMT -5
via mobile
Post by 12ptdroptine on Apr 6, 2016 14:55:54 GMT -5
Mmmmmm Kimchi!..... a little goes a LONG way...lol
Drop
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PICKLES
Apr 7, 2016 11:31:21 GMT -5
Post by GMB54-120 on Apr 7, 2016 11:31:21 GMT -5
Mmmmmm Kimchi!..... a little goes a LONG way...lol Drop I also make Kimchi with Brussel Sprouts and Kohlrabi. I make a very mild cabbage kimchi just for hotdogs too. Just use a standard kraut recipe and add some Korean pepper flakes. Its only slightly spicy. 1 14oz bag of Dole Classic Coleslaw mix 1 Tbs Korean pepper flakes 2 large garlic cloves 1/3 of a medium onion 1 tsp canning salt Enough water to puree the onion and garlic Weep the slaw mix in the canning salt for 2 hours. Tossing every 30min. No need to rinse this one since we are using very little salt. Just let it drain a few minutes if it tastes too salty for you. Puree the peeled garlic cloves, onion with a little water. Mix the puree and pepper flakes with your coleslaw mix in a bowl and pack it tightly in a jar. Let it ferment until it smells sour. There will be some liquid left in the bowl. Use just enough to cover your kimchi. I normally make mine in 3 bag batches because i love kimchi hotdogs. 3 bags also fills my hocking jar to the top. This stuff is awesome on hotdogs, brats, fish tacos and even on a Reuben. Add a little 1000 Island dressing to balance out the sour.  Semi spicy lacto fermented brussel sprouts.  |
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PICKLES
Apr 7, 2016 11:42:27 GMT -5
Post by GMB54-120 on Apr 7, 2016 11:42:27 GMT -5
Im planting lemon drop Aji peppers this year. Scoville is only around 30,000 so its not brutally hot. Im using most of them for fermented hot sauce. You basically make it the same way as sauerkraut. Salt the peppers and let them ferment for several weeks. I puree and strain the pepper mash when its well fermented and then add just a little vinegar. The Fresno pepper hot sauce i made this way was a huge success. I increased the heat with a few Thai dragon chilis.
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